Meal Kit
Buffalo Chicken Sandwich
with blue cheese, celery, and carrot ribbons
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
- Fiber-Rich
- Protein-Packed
Chef
Meredith Hayden
Craving that summer feeling? So are we! That’s why we’re bringing Wishbone Kitchen’s summer-inspired meals to the menu so you can enjoy a bright, delicious dinner even if it’s still chilly outside.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Carrot
- 1 Russet Potato
- 2 Pretzel Buns
- 3 oz. Buffalo Wing Sauce
- 1 Celery Stalk
- 1½ fl. oz. Buttermilk Ranch Dressing
- ½ oz. Blue Cheese Crumbles
- ⅓ oz. Butter
- 1 tsp. Buttermilk-Dill Seasoning
- ½ tsp. Seasoned Salt Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories760
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Carbohydrates74g
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Net Carbs66g
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Fat32g
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Protein45g
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Sodium3220mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Plate
- 1 Mallet
- 1 Peeler
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Roast the Fries
Trim and peel carrot into 8-10 ribbons lengthwise. Cut remaining carrot into 1/4"-thick fries.
Cut potato into ¼"-thick fries and pat dry.Combine potatoes, carrot fries, 2 tsp. olive oil, and seasoned salt on prepared baking sheet. Massage oil and seasoning into potatoes and carrots and spread into an even layer.Roast in hot oven until tender and browned, 25-30 minutes.Carefully remove from oven. Top with buttermilk-dill seasoning and gently toss to coat. Fries and baking sheet will be hot! Use a utensil.While fries roast, continue recipe. -
2 Prepare the Ingredients
Trim ends off celery and cut into very thin slices on an angle.
Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4"-thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Season with a pinch of salt and pepper. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
4 Toast the Buns
Place another medium non-stick pan over medium-low heat.
Add butter and let melt, 20-30 seconds.Add buns, cut-sides down, and toast until lightly browned, 2-3 minutes.Remove from burner. -
5 Heat Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat.
Add Buffalo sauce and chicken to hot pan. Flip chicken until coated and sauce is heated through, 30-45 seconds.Remove from burner.Plate dish as pictured on front of card, topping bottom bun with half the dressing, blue cheese (to taste), chicken (add extra sauce from pan to taste), carrot ribbons, celery, remaining dressing, and top bun. Bon appétit!
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